Egyptian Stuffed Grape Leaves (Warak Enab Mahshi)
Egyptian stuffed grape leaves, also known as warak enab mahshi, is a traditional dish in Egyptian cuisine that showcases delicate vine leaves stuffed with a flavorful rice and herb filling. These stuffed grape leaves are often enjoyed as appetizers or as part of a larger meal. With their savory taste and aromatic spices, they are sure to delight your taste buds.
- Prep
- 36 min
- Cook
- 1 hr 25 min
- Total
- 2 hr 1 min
- Servings
- As written in source
- Difficulty
- Advanced
Timings are approximate — worked out from the method, not measured in a test kitchen.
Ingredients
Quantities are retained as written by the source and do not scale automatically. Tap an ingredient to check it off as you go.
Cooking instructions
Equipment
Large pot
Equipment
Mixing bowl
Equipment
Knife for chopping
Equipment
Wooden spoon or spatula
Procedure
In a large pot, bring water to a boil. Blanch the grape leaves by adding them to the boiling water for about 1–2 minutes. This will soften the leaves and make them more pliable. Drain and set aside.
Procedure
In a mixing bowl, combine the long-grain rice, finely chopped onion, fresh parsley, fresh dill, fresh mint, olive oil, lemon juice, ground cumin, ground coriander, salt, and pepper. Mix well to ensure the ingredients are evenly distributed.
Procedure
Place a grape leaf on a clean surface, shiny side down. Trim the stem if necessary.
Procedure
Take about a tablespoon of the rice mixture and place it in the center of the leaf.
Procedure
Fold the sides of the leaf inward and roll it tightly, similar to rolling a burrito or spring roll.
Procedure
Repeat the process with the remaining grape leaves and rice mixture until all the filling is used.
Procedure
Line the bottom of a large pot with a few grape leaves to prevent the stuffed grape leaves from sticking.
Procedure
Arrange the stuffed grape leaves in layers in the pot, placing them closely together. This will help them hold their shape during cooking.
Procedure
Add enough water to the pot to cover the stuffed grape leaves.
Procedure
Place a heatproof plate or lid on top of the stuffed grape leaves to keep them pressed down while cooking.
Procedure
Cover the pot with a lid and bring it to a gentle simmer over medium-low heat. Cook for about 45 minutes to 1 hour, or until the rice is fully cooked and the grape leaves are tender.
Procedure
Once cooked, carefully remove the stuffed grape leaves from the pot and transfer them to a serving dish.
Procedure
Serve the stuffed grape leaves warm or at room temperature, as an appetizer or part of a larger meal. They can be enjoyed on their own or accompanied by yogurt or a tangy dipping sauce.
Photo: Fadyatef · CC BY-SA 3.0 · https://creativecommons.org/licenses/by-sa/3.0 · Photo source and licence
Wikibooks contributors · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0/ · Adapted; quantities retained as written. · Original source
Read it through first
Skim all 17 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the quantities listed in the original recipe. Adjust them manually if making a different batch size.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Nutrition information is not available for this recipe yet.
Reviews
No reviews yet. If you cook this, come back and tell everyone how it went.
